TWD Survival Cooking Blog: Maggie Greene, our Peach Cobbler (Lauren Cohan).
Hi guys. We are waiting for the Lazy Sunday Magazine, I know. In the meanwhile, do you remember the blog for anyone who wants to survive the zombie apocalypse and still pretend to be a gourmet?!? Yes, The Walking Dead Survival Cooking Blog! The cook recipe about our Maggie Greene is ready.
They write: “In recognition of Maggie Greene; the WDSCB presents Peach Cobbler. Peaches have been grown in Georgia since 1571 when they were introduced by Franciscan monks along Georgia’s coast. The crop flourished in the warm Georgia climate and by 1858, growers in Georgia were shipping their famous fruit as far away as New York city. Cobblers are a perfect way to showcase this delicious crop. A light batter tops this famous fruit so that the natural flavors can shine through. Like Maggie; the Peach Cobbler starts with a Georgia original and kicks it up a notch.”
PERFECT COMBO!!! I love this Blog, it’s so cool! Well, I’ll totally try to cook this Peach Cobbler, and you!? Read more for the cook recipe and gnam gnam!!!
Georgia Peach Cobbler
- 1 3/4 cup Bisquick (Heart Smart)
- 1 cup almond or soy milk
- 1/2 cup butter flavored shortening, melted
- 3/4 cup sugar
- 1/2 tsp. Nutmeg
- 2 lbs. peaches, peeled and sliced (sprinkled with 1 Tbsp. Sugar)
Preheat oven to 375° or heat coals to glowing embers. Grease an medium-sized Dutch oven with shortening.
In a medium bowl, toss peeled, sliced peaches with 1 Tbsp of sugar. Pour into prepared Dutch oven.
In the same bowl (less dishes to wash will conserve water), mix Bisquick, nutmeg, soy milk, sugar and shortening. Blend well. Pour over peaches and smooth batter with a spoon to ensure peaches are covered.
Bake in preheated oven for 28-35 minutes. Insert a knife or cake tester into the top of cobbler. If it comes out clean (with no crumbs or moist batter clinging to it), you may remove it from the oven and serve immediately. It may require more cooking time, if the peaches are very juicy.
Alternately, for campfire cooking, cover Dutch oven with lid or wrap tightly with aluminum foil. Place over a cooking grill over campfire embers. Allow to “bake” for 20 minutes.
Turn 180 degrees on grill. And allow to “bake” for an additional 20 minutes. Check under lid. Peaches should be soft and juices will be thickened. And the topping should spring back when touched lightly. More cooking time may be required. Check frequently.